Pineapple Coconut Cake
"This pineapple coconut cake is a show-stopper and makes an excellent dessert for summer and spring celebrations. It's moist, sweet, and has a delicate crumb! This gorgeous tiered pineapple coconut cake is layered with homemade pineapple curd between a tender crumbed coconut cake, then topped with cream cheese frosting and toasted coconut flakes. Each bite of pineapple coconut cake is bursting with sweet tropical flavor between the pineapple curd and soft coconut cake. Smother it in smooth homemade cream cheese frosting to really tie all the flavors together! "
Serves12
Preparation Time30 min
Cooking Time30 min
Cooking MethodOven
Cooking Vessel SizeStand Mixer, three 7 inch round cake pans, saucepan
Ingredients
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- 1/2 cup Cream of Coconut
- 2 cup All Purpose Flour
- 2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Milk
- 2 large Eggs
- 2 large Egg Yolk
- 1 cup Crushed Pineapple
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 cup Salted Butter
- 8 ounce Cream Cheese
- 1 teaspoon Vanilla Extract
- 3 cup Powdered Sugar
- 4 tablespoon Heavy Whipping Cream
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Preheat the oven to 350°F. Spray three 7” round cake pans with non-stick baking spray and line the bottoms with parchment paper.
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In a large mixing bowl, beat butter and sugar until light and creamy. Add one egg at a time, beating well after each addition.
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Visit https://amandascookin.com/pineapple-coconut-cake/ for full printable recipe.